2 tbsp salad oil
3 each green peppers, chopped
2 each large onions, chopped
1/4 cup chili powder
3 lb pork cubes
6 oz tomato paste
1/2 cup cider vinegar
1/2 cup packed brown sugar
2 tbsp prepared mustard
1 tbsp worcestershire sauce
2 tsp salt
Directions
ABOUT 4 HOURS BEFORE SERVING : IN A 4 QUART DUTCH OVEN OVER MEDIUM
HEAT, IN HOT SALAD OIL, COOK GREEN PEPPERS AND ONIONS UNTIL TENDER
AND LIGHTLY BROWNED. STIR IN CHILI POWDER AND COOK 1 MINUTE. ADD PORK
CUBES, TOMATO PASTE, VINEGAR, BROWN SUGAR, MUSTARD, WORCESTERSHIRE
SAUCE, SALT AND 1 CUP WATER. OVER HIGH HEAT, BRING TO BOILING. REDUCE
HEAT TO LOW; COVER AND SIMMER FOR 2 1/2 TO 3 HOURS. STIR OFTEN UNTIL
MEAT FALLS APART WHEN TESTED WITH A FORK. SKIM OFF FAT FROM MEAT
MIXTURE. WITH 2 FORKS, PULL MEAT INTO SHREDS. SERVE HOT OR COVER AND
REFRIGERATE TO REHEAT FOR LATER. SERVE BARBECUED PORK ON SANDWICH
BUNS WITH CARROT STICKS. MAKES ABOUT 7 CUPS OF FILLING; ENOUGH FOR
ABOUT 14 SANDWICHES. EACH 1/2 CUP SERVING EQUALS ABOUT 310 CALORIES,
20 g FAT, 72 mg CHOLESTEROL, 450 mg SODIUM.
Servings: 14 servings
Barbecued Pork On A Bun Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Dutch Oven; Meat
The History of Recipes
Experts have found proof that recipes existed way back into ancient history, certainly as far back as the early Egyptians, and possibly even further. In practice though, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Closer to modern times, we have two interesting books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is popular today, but instead accounts of the types of meals on the tables of the upper classes. During the succeeding few centuries, the wealthy families of Europe competed with each other to serve the most exotic banquets, and because of this cooks and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, recipe books were in high demand, mostly due to higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Barbecued Pork On A Bun recipe.
